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How to Set the Table 

Being a Treatise upon this 
Important Subject by 

• 

MRS. SARAH TYSON RORER 



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Published by R.WALLACE ^ SONS MFG. CO. 

MAKERS OF THE FAMOUS 

-1835-R. WALLACE" SILVER PLATED WARE 

WALLINGFORD, CONNECTICUT 

New York • Chicago • San Francisco • London 



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Designed & Printed iy 
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OWTO SET 
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' KRVICE at table demands absolutely spotless 
inen, carefully laundered and plainly folded. 
There are of course fashions in linens as in other 
things, but the laws governing them are suffi- 
ciently flexible to accommodate themselves to 
the purse of people of moderate means. 

Do not place the cloth on the table's bare 
wooden top; lay first a blanket or padding made for the purpose. 
It deadens the sound and gives the linen a firmer and better appear- 
ance. Do not starch either tablecloths or napkins. They must h^ng 
in soft, smooth folds from the edge of the table. Knives and forks to 
be handsome should be of medium size, and, if the purse permits, have 
sets for each course. It is also necessary to have two, better three, 
carving sets, two large and one small. The largest one will be used 
for roasts and turkey; the second size for fowls; the smallest for 
steaks and birds. We have, in these days, many special pieces of 
silver, dainty and convenient, as butter picks, cheese knives, asparagus 
tongs, cake knives, pie and ice cream servers, Saratoga chip servers, 
jelly spoons, cold meat forks, and salad sets. 

5 




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COMPANY breakfast and a luncheon are about 
the same. Here you may use a cloth or a 
bare table; the latter is preferable providing the 
table is well polished. A few flowers or a fern 
stand may be placed on the mirror in the centre, 
a rack of toast on one side, a tray of rolls on the 
other. At each place a plate holding a fruit doilv ; a finger bowl just 
on the left, a meat fork, and the breakfast napkin. On the right a 
plain knife, dessert spoon for the cereal, egg spoon, and orange spoon. 
Back of the finger bowl, on a fruit plate, a fruit knife. At the 
head, to the left, bread and butter plate with butter spreader, to the 
right the water glasses ; between these the individual salt cellars with 
individual salt spoons. 

In front of the hostess place a neatly arranged dish of fruit. 
In front of the host, a hot-water covered dish containing the cereal, 
or, if cereal is not used, scrambled eggs. Fruit is usually served first, 
then cereal, then meat or eggs and coffee. 

If flowers are not accessible or fern stand not at hand, place the 
fruit in the centre of the table. 

The complete breakfast service consists of fruit basket or dish, 
individual fruit plates, knives or spoons, finger bowls and fruit doilies, 
or a berry bowl, individual berry saucers with berry forks, or a melon 

7 




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tray and silver individual melon plates with fruit knife and fruit fork, 
porridge or cereal dish, and individual porridge bowls ; bread tray, 
toast rack, hot-water dish, a silver covered meat dish or chop plate, 
individual breakfast plates, bread and butter dishes, butter spreader, 
coffee service with coffee cups and saucers ; covered silver vegetable 
dish for such things as creamed potatoes, egg tray or boiler, egg cups 
and egg spoons, a carafe with ordinary tumblers, a chocolate pot, 
chocolate muddler, individual cups and chocolate spoons. Where hot 
cakes are served, a covered cake dish, with large, flat, silver hot cake 
server, individual plates, and pastry forks are used. A pastry fork 
has one tine in the form of a blade. Large butter dish with cover 
and butter knife is used for breakfast. If, however, the butter is 
made into balls, serve with butter pick. 




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LUNCHEON is served after the manner of 
a dinner; a bare table or tablecloth may be 
used. Either would be quite proper. The ser- 
vice will consist of fern stand, bouillon cups, chop 
tray, casserole or round covered dish, large vege- 
table dish, silver sandwich tray, chocolate and 
coffee and tea service, plates smaller than dinner plates, salad bowl 
with the necessary silver and individual plates, celery or olive tray 
and spoon, bread and butter plates and butter spreaders, fruit basket 
or comport, with individual fruit plates, ice cream set with knife and 
spoon for helping, and individual ice cream forks and spoon, water 
and ApoUinaris glasses, a small china tub for cracked ice, ice tongs, 
and such extra pieces as jelly knives, cake knives, Saratoga chip 
servers, and asparagus tongs. After arranging the fern stand, place 
around in graceful manner small dishes containing olives, celery, and 
bonbons ; individual salts may be used or not as one prefers. At 
the right of the individual plates arrange the knives, blades turned 
in and to the left the forks. At the head of the plate, to the right, 
stand the glasses, at the left the bread and butter plates with the 
I „ spreaders placed carelessly on the plates ; the napkins to the extreme 

12 



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left — a roll or bit of bread may be placed in the fold. If bouillon 
is to be served first, the cups may be filled and placed just as luncheon 
is announced. The next service, an entree, as patties, may be served 
from the side on hot plates. The serving will be continued the same 
as for a dinner. If chocolate is served for lunch it may be placed 
with the dessert course, or right after the salad, if it is to be used as 
dessert. If cake forms a portion of the dessert, pass the loaf, allowing 
each to cut a piece to suit the individual taste. 

In the illustrations a choice is given with bare table or with 
cloth. With the cloth you have the first service (bouillon) placed 
just as luncheon is announced. Arrangement on bare table would be 
precisely the same. 

On the bare table you have salad service with dressing in a boat, 
and the chocolate service just placed. Wafer or toast served from a 
sideboard or side table. With the salad course the bread and butter 
plates are frequently allowed to remain. Chocolate is poured just as 
the salad plates are being removed. 

On the second bare table we have an ice cream service with loaf 
cake. It is always wise to put both cake knife and fork on the plate 
before it is passed. 



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DINNER may consist of from five to ten courses, 
and is served from five to seven or eight o'clock. 
No matter how many courses, each must be served 
quickly and quietly, without apparent haste. The 
success of dinner depends much upon the setting 
and decoration of the table. After the tablecloth 
is spread place in the centre either a large flower vase or fern stand ; 
if the former, select flowers free from heavy odor, and to correspond 
with the lighting and coloringof the dining-room. Olives, radishes, and 
celery are now placed on the table. Arrange them in neat cut glass or 
silver dishes and add suflicient cracked ice to keep them cool. Do 
not serve celery in a high glass stand. Put at the head of each plate 
an individual salt cellar; on top of this place an individual salt spoon. 
Place the napkins to the left, knives on the right hand side, blades 
turned in. Nearest the plate the dessert knife, next the meat knife, 
still to the right the fish knife, then soup spoon, and on the outside, 
to the right, the oyster fork. On the left, nearest the plate, dessert 
fork, next salad, next meat, and on the outside the fish fork. The 
service will be used from the outside toward the plate. Butter is not, 

J7 




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as a rule, served at dinner ; so butter chips or plates are not used. 
On the right, at the head of the knives, place a tumbler for water and 
the wineglasses. At the head of the table, in front of the host, place 
the carving knife and fork, and steel. 

Oysters and clams on half shell are served first. Fill luncheon or 
breakfast plates with finely cracked ice, sink the deep shell down into 
it, stand these in a dinner plate, and place them just as dinner is an- 
nounced. In removing these plates for the soup course the dinner 
plates will remain. The soup service consists of soup tureen and in- 
dividual soup plates. The tureen will be placed in front ot the host- 
ess ; each plate as helped is placed in the dinner plates on the table. 
The next, the fish course, gives the hostess a fine opportunity to 
display her artistic taste in china. The service is a large fish dish, a 
sauce boat, a platter and a ladle, and individual plates. The dinner 
plates and soup plates will now be removed, and hot fish plates 
brought in. In a small dinner the roast comes next, and is served on 
large carefully heated dinner plates. The vegetables are brought in 
on silver or china dishes and placed on the table and passed after the 
meat is served. This, being the main course, demands the most elab- 
orate of the dinner service. Next in order is the salad. A plain salad 
should be dressed by the hostess, passed bv the waiter, allowing 
each one to help one's self Use a long lettuce fork for tearing the 
lettuce ; then place at the side of the dressed salad a salad fork and 
spoon for serving. After this everything is removed from the table 
but the last wineglasses, the water tumblers and the mineral water 
tumblers, and dessert knives and forks. The olives and salted almonds 
may also be removed if vou wish. The table is crumbed, ice cream 
and cake are brought in. The ice cream service consists of ice cream 
knife and ladle for helping. Have deep dessert plates, ice cream forks 
and spoon, and, if berries are to be served, a berrv fork. If the cake 
8 is large and served whole, put a cake knife on the side of the plate. 

i8 



DINNER 

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This knife has a saw at the back for sawing through the icing, which 
prevents the crumbling and cracking. It cottee is to be served at the 
table with crackers and cheese, finger bowls and small plates with 
cheese knives will. now be brought in. The atter-dinner service and 
tray will be placed in front of the hostess. 

Where asparagus is served as a salad, the service will consist of 
silver asparagus platter (a dish with drainer in the bottom) and boat 
in small platter, on the side of which you place a small ladle, asparagus 
tongs, and individual salad plates. Salad always follows the meat 
course, unless there is game, in which case it will be served with the 
game. When a mayonnaise dressing is served, the mayonnaise will be 
brought in in a small boat on platter, using the small ladle in serving. 
If pudding is used in the place of ice cream, serve on a large round 
pudding dish, with large gravy boat with ladle to correspond. The ser- 
vice will consist of small pudding dishes, which, by the way, are small 
soup dishes. If the pudding is a hot one, slip the inside dish into a 
silver covering. This protects the table, and hides any spots on the dish 
which may have occurred in the baking. Where a soft cream cheese 
is used, place it on a flat dish, and serve with a cheese knife. Edam 
or pineapple will be served in a silver holder with a cheese scoop. 

A full dinner service in silver consists of silver soup tureen; large 
meat platter with cover, two vegetable dishes (silver), the tops of 
which have movable handles, allowino; them to be used also as dishes; 
a silver fish platter, four sets of knives, fruit, dessert, fish, and meat; 
six sets of torks, oyster, fish, meat, salad, game, and dessert ; soup, 
ice cream, and dessert spoons ; a large and a small carving set ; a 
long gravy spoon, gravy boat, platter, and ladle, small boat with small 
ladle for a salad dressing, individual salt spoons, mustard and horse- 
radish spoon, and extra silver, as jelly knife, asparagus tongs, ice 
tongs, salad fork and spoon, cake knife and fork, small sugar tongs, 
and the black coffee service, consisting of three pieces, a pot, sugar, 
and cream jug, with of course small individual spoons. 

19 





DINNER 

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A Word About the Selection of Table Glass 
Goblets are preferable to tumblers. Sauterne decanters have 
handles, the glasses with graceful tops, the bowls light green, the 
stems crystal. Madeira decanters have large bowls, no handles. 
Sherry glasses are simply slightly flaring at the top. The decanters 
and glasses used for Rhine wine have very tall stems, and are usually 
richly gilded. Sherbet cups are the same as lemonade glasses, small 
with handles. Champagne is best served from the original bottle into 
saucer-shaped glasses with hollow stems, although a small flaring 
tumbler is preferred by many. Hock and Burgundy wines, as well 
as claret, are served in plain crystal glasses, a size between the sherry 
and sauterne. Many prefer claret in a tumbler, that water may be 
added. Port decanters and glasses are smaller than those used for 
claret, and are without handles ; plain white crystal is to be preferred. 
A regular claret set consists of two decanters, without handles, glasses 
are like low small goblets in plain crystal. Claret should never be 
served in colored glasses. For cognac, select small, white cut glass 
decanters without handles, and very small glasses. Tiny thimble- 
shaped glasses are used tor serving liqueurs; the decanters are very 
small and without handles. These may be plain or colored. A 
punch bowl and large ladle are often the pride of the hostess, and may 
be either china, richly ornamented, or cut glass. For claret cup use 
a tall cut glass pitcher with a silver binding at the top, a claret ladle 
for serving. This ladle has a long, straight handle. A punch bowl 
ladle is larger in size, but shaped more like a soup ladle. Iced tea or 
coffee glasses are light and tall, and should hold nearly one pint. An 
iced tea spoon has a long handle and round bowl. Water carafes are 
made in plain French or cut glass. Mineral water glasses are light, 
thin, straight, and plain, usually sold under the name of Apollinaris 
glasses. 

20 








HIS is at best a very light repast, and consists of 
tea or chocolate with wafers or small cakes, or a 
glass of sherbet and wafers. The table should be 
daintily laid with china, delicate in design and 
texture, cups and saucers odd, and hv^e o'clock tea 
spoons. The water kettle may be of copper, 
brass, or silver, and should be in good condition and highly polished. 
Sandwiches and thin wafers are arranged on dainty china plates, 
simply passed as the tea or chocolate is poured. A silver tea ball is 
a great convenience, as it enables one to easily lift the tea ground 
from the infusion, so that in standing the tea does not become bitter. 
If chocolate is served it may be made outside and brought to the 
table in a serving pot. 



21 










T supper the service is placed on the table at the 
beginning. A large coffee tray covered with a 
tray linen or tray cloth is placed at the foot of 
the table. On this the entire service, consisting 
of tea and water pot, sugar and cream jugs and 
bowl. At the head of the table on one side place 
the butter, on the other the cake with knife and fork, and directly in 
front the salad or cold meat. For a salad use a salad fork and spoon 
for serving; for meat, cold meat fork. A dish of jelly with jelly 
spoon or knife. Serve cooked fruit with large fruit spoon. In the 
centre, instead of flowers, use a comport of fruit. At the right of 
the individual plates place a small knife, a dessert knife, and then a 
teaspoon. On the left a dessert fork, a small meat fork, and sar- 
dine fork. 

A full supper service consists of silver tea set, tea plates, bread 
tray, cold meat dish, silver covered hot water dish for such things as 
creamed sweetbreads, fruit dish, china or cut glass, teacups and saucers, 
berry sets with berry saucer and forks, water tumblers, and chafing 
dish. A chafing dish is a great convenience. 



22 



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A FEW BRIEF REMARKS 
concerning the *' i 835 - R. WALLACE" 
SILVER PLATED WARE 

Sf ILLUSTRATIONS SHOWING THE BEAUTIES of 
the VARIOUS ARTICLES MADE in the DIFFERENT 
PATTERNS, WITH PRICE LISTS FOR THE SAME 

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THE R. WALLACE 



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SONS MFG. CO. 



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Siistory 




HE R. WALLACE ^ SONS MFG. CO. 

was founded by Robert Wallace in 1835; the 
business being at that time conducted solely 
by himself. Later, as the business increased, 
a partner was taken, and the firm became 
known as Robert Wallace £? Co. The busi- 
ness was conducted under this name until 1865, when, it having 
become greatly enlarged, the capital stock, which had heretofore 
been very small, was increased to 3100,000, and the name taken was 
Wallace, Simpson ^ Co.' But in 1871 Mr. Wallace purchased the 
interest of his individual partner, Mr. Simpson, and with his sons 
formed the new company, R. Wallace (s' Sons Mfg. Co. On the 
formation of this new company other lines were added, the principal 
ones being that of Sterling Silver Flat and Hollow Wares, the busi- 
ness of Mr. Wallace and his associates having heretofore been 
entirely that of making German Silver Flat Ware, of which from 
1835 until January i, 1897, were manufactured over 5,000,000 dozen. 
Of this enormous mountain of spoons, forks, etc., not a single piece 
bore the Wallace name or trade-mark, these goods having been made 
for other firms who have built up on the skill and workmanship of 
R. Wallace a world-wide reputation for the quality and durability of 
such wares. Under the careful man- 
agement of Mr. Wallace and his 
successors the factory gradually grew 
until it now stands foremost in the 
ranks of Spoon and Flat Ware 
manufactures of to-day, employing 

27 R . Wallace & Sons Mf7 Co. . 1901 




THE R. WALLACE @f SONS MFG. CO. 



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many hundreds of hands, and with a daily capacity of over 24,000 
dozen ot spoons, forks, etc. 

Such was the growth of the small workshop nestled among the 
rugged hills of Connecticut, with a capacity ot but a few dozen 
spoons a day, and these wrought with much labor and expense. 



Cftr Jfounlrer 




OBERT WALLACE, the founder of the Ger- 
man Silver Flat Ware industry of the United 
States, was born in Prospect, Conn., November 
13, 18 15. The earlier part of his life was spent 
on his father's farm, until about i8ji,when he 
became apprentice to the art ot making britannia 
and pewter spoons. In 1833, when but eighteen 
years ot age, he hired an old gristmill in Cheshire, Conn., and began 
the manufacture of spoons on his own account. In 1834, when he 
had been in his small factory but about a year, he was shown bv one 
of his patrons in New Haven, Conn., a spoon that was made of a 
metal new to both of them. It was called German Silver. Dr. 
Feuchtwanger, an analytical chemist, was known to have brought a 
small bar of this metal from Germany. Mr. Wallace succeeded in 
purchasing this bar, and, carrying it to Waterbury, had it rolled, and 
from the sheet made four dozen spoons. While in Waterbury he 
met a gentleman who had recently come from England, and who 
had brought with him the receipt for making German Silver. Mr. 
Wallace purchased this receipt, and at once procured the necessary 
ingredients. At about this period he moved his primitive factory 
from Cheshire to Wallingford, Conn., and there prepared to manu- 
facture spoons and other flat ware on a more extensive scale. Having 
then acquired all the ingredients required for making the German 

28 



THE R.WALLACE &> SONS MFG. CO. 

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Silver, and having become settled in his new quarters, he at once 
proceeded with the compounding of the metal. 

Thus at Wallingford, Conn., under the personal supervision of 
Mr. Wallace, in the year 1835, ^^^ made the first German Silver or 
Nickel Silver manufactured in this country. 

Mr. Wallace was connected with the active management of the 
factory until the time of his death, which occurred Januarv i, 1892. 



Cite Mttnl^ 



^T^^E base metal or the material of which the "1835-R. Wallace" 
-•- spoons, forks, etc., are made, is what is known in the trade as 
18 per cent German or Nickel Silver. It is so called, because it con- 
tains 18 per cent of nickel. It has been proved by various experi- 
ments that this is the most durable and serviceable metal of which to 
make tableware which is to receive hard usage. 

The silver which is used in plating "iSjf-R. Wallace " spoons, 
forks, etc., is pure government assay silver. 

We herewith reproduce from a photograph a picture of a "brick" 
of pure silver as received by us, the stamp of the U. S. Assay Office 
being plainly distinguishable on left side of the top surface of brick. 
This stamp is a guarantee that the silver is absolutely pure. 



ots 1 9 9 - r 7 




29 



THE R. WALLACE & SONS MFG. CO. 

| ^ |lltll>TTTTTTTT7TTTTTTTTTTTTTTTTTTr ryTT^ rT"TTTITTTT T TTTTTTTTTTTTTTTTTTTTTITTTTT TTT-tTTTT TTTTTTTTTTTTTTTTTITTtI»TTT 



THE " 1835-R. Wallace" tableware is plated in three grades 
of plate — Extra or Standard, Sectional, and Triple. 
Extra or Standard. — This grade of plate, is twenty per cent 
heavier than the regular Standard. 

Sectional or XII. — Goods bearing this stamp are plated on the 
parts most exposed to wear (see cut) with three times the usual thick- 
ness of silver, making the goods, in durability, worth many times the 




Sectional Plate 



Sectional Plate 



Sectional Plate 



additional cost. The advantages of this plate will be readily seen, as 
spoons and forks not so plated are liable to wear through at the points 
exposed, while the plate on the remainder of the article is yet good. 

Triple Plate. — Spoons, forks, etc., which bear this stamp are 
plated three times the thickness of regular standard over the entire 
article. 

30 



THE R. WALLACE ^ SONS MFG. CO. 

■ lI»i m illilil H >t« m i H I H i m » mTTTTTTTHIirTTTTIItTlTITTTITTTTTTT»TTTlf»mTTgTTTTTTT»TTtTtlfTl>TlTT 

" 1835 - R. Wallace " Ai — for Extra plate. 
" 1835 - R. Wallace " XII — for Sectional plate. 
" 1835 ~ ^- Wallace "6 — tor Triple-plated Tea spoons. 
" 1835 -R. Wallace " 9 — for Triple-plated Dessert spoons or forks. 
" 1835 - R. Wallace" 12 — for Triple-plated Table spoons and 
medium forks. 



^iiggcstions? 



WHEN buying silver one should select only articles bearing 
the stamp or trade-mark of a maker whose reputation and 
word can be positively relied on, one whom you yourself know will 
stand up for and abide by everything which he guarantees. 

The word of the maker concerning the wearing qualities of his 
wares is far better than that of a dealer, because he knows exactly what 
he is warranting, and it he misrepresents his goods his reputation and 
business will surely suffer. When the dealer guarantees an article he 
must take another man's word, which though taken in good faith may 
be worthless. 

If the silver you buy bears the stamp "1835-R. Wallace" 
you may be sure of the wearing qualities, for there is but one brand 
sold which bears this name, and it is therefore impossible for you to 
confuse that trade-mark with another. Look for the "i83<;-R. 
Wallace," and be sure that is there ; it not, insist on having goods 
which bear this stamp, and accept no other, for it is the guarantee of 
the qualitv and durability of the article. 



3» 



TIE prices which are printed in this booklet are subject to a 
discount, tor which write or see your dealer, as we do not wish 
to sell to the consumer direct. We manufacture for and sell only 
through the dealers. If, however, there are no dealers in your city 
who can supply you, or if you live in some remote section, write us, 
stating exactly what you wish and we will see that your wants are 
supplied. 

The only condition on which we supply goods to the consumer 
is that there is not a dealer in the citv or town from which the inquiry 
is received who sells " 1835-R. Wall.ace " silver-plated ware. 



32 



Trade Mark 

"1835- R. Wallace" 



JOAN ASTORIA 



WINDSOR TIPPED 



SHELL FIDPLE 





Prices of "Windsor," "Tipped," "Shell," and "Fiddle" Patterns ^^^^^ p.^^^ 
For prices of " Astona," see page 37; "Joan," page 43 



Sectional 
Plate 



Teaspoons per dozen 

Dessert Spoons and Forks (each) || " 

Table Spoons ][ || 

Medium Forks 

Butter Knife, Twist each 

Sugar Spoon 

Windsor Lobster Scoop per doren 



3i 



$4 
7 
8 
8 



Triple Plate 



25 


$5.00 


50 


8.50 


50 


10.00 


50 


10.00 


85 




70 




00 





$6.00 
10 00 

12.00 

12.00 

1.20 

85 
1800 



Traae Mark 

"1835-R. Wallace" 



€fic *^^stovin'' mttcvn 



10 II 




1 Medium Fork 

2 Olive Fork 

3 Berry Fork 

4 Small Cold Meat Fork 

5 Smoked Beef Fork 



Cuts one-third actual size 



6 Individual Salad Fork 

7 Sardine Fork 

8 Ice Cream Fork 

9 Child's Fork 
10 Child's Knife 



11 Child's Spoon 

12 Oyster Fork 

13 Dessert Fork 

14 Cold Meat Fork 

15 Pickle Fork 



34 



16 Asparagus Fork 

17 Lettuce Fork 

18 Cake Fork 



riu ** §f StOr i<l " mttevn 



Trade Mark 
"1835-R. WALLACE" 



^^^^ 3 4 



K 



\ 







^' 4 



II 13 



A f^' 






\ 










V K 



'3 




...4. 



II 



20 19 



18 




17 16 



Cuts one-third actual size 



1 Jelly Knife 6 Horse-radish j 10 Berry Spoon 15 Pie Knife 19 Butter Knife, twist 

2 Salt Spoon Spoon 11 Tea Spoon 16 Cheese Scoop 20 Individual Fish 

3 Egg Spoon 7 Bouillon Spoon I2 Coffee Spoon 17 Butter Knife, spoon Knife 

4 Fish Fork 8 Mustard Spoon 13 Orange Spoon handle 21 Fish Knife, serving 

5 Sugar Shell g Ice Cream Spoon 14 Dessert Spoon 1 18 Crumb Knife 22 Jelly Spoon 

35 



Trade Mark 

" 1835 - R. Wallace " 



mxt''^^t(^Xi^''^!i'bic (Cutlern 




8 9 


10 II 12 


13 14 




Cuts one-third actual size 


1 Dessert Knife 

2 Cake Knife 

3 Steel 

4 Meat Carving Fork 


6 Pie Server 

7 Medium Knife 

8 Game Carving Fork 


9 Orange Knife 

10 Game Carving Knife 

11 Meat Carving Knife 


12 Tete-4-Tete Carv- 

ing Knife 

13 Fruit Knife 

14 Tete-A-Tite Fork 



36 



5rfte''SlS't0na"i3attniT 



Trade Mark 

" 1835-R. Wallace" 



LISTAND PRICES OF ARTICLES MADE IN THE "ASTORIA 



PATTERN 



wo. 



HO. 



SPOONS 
Five o'clock Teas 
Tea spoons, large 
Dessert spoons . 
Soup spoons . . 
Table spoons . . 

FORKS 

Dessert forks . . 
Medium forks 



doz. 



doz. 



475 
8.50 

9-5° 
9.50 



8.50 
9.50 



S550 

9.50 

II 00 

11.00 



95° 
II 00 



$650 
6 50 
11.00 
13.00 
13.00 



11.00 
1300 









FORKS 
'Asparagus 
-Berry . . 
'Cake . . 

Child's . 
'Cold Meat, large 
'Cold Meat, smal' 
'Fish, serving . 
-Fish, individual 
-Ice cream 
'Lettuce . . 

Olive . , 
'-Oyster . . 

Pickle, long 

Pickle, short 
-Pie .... 
'Salad, serving 
■-Salad, individual 
'Sardine . . . 



each 
doz. 
each 



doz. 

each 

doz. 
each 

doz. 
each 
doz. 
each 



KNIVES 

'Butter, twist . . . each 
' " spoon handle " 
-Butter, individual . doz. 
'Cake each 

Child's 

'Crumb 

'Fish, serving ... " 
-Fish, individual , . doz. 

'Jelly each 

•Pie 



4.00 
6.00 
1.25 
.60 
1.25 
1.05 

350 

11.00 

7.50 

I 75 

•75 
6.30 
1.00 

75 
950 
350 
950 
'25 



.90 

•75 
8.50 

350 

•75 

400 

35° 

12 00 

1.50 

250 



J50 
750 
'75 
85 
175 
1.50 

4^i5 

1350 

10.00 

2.25 

1. 00 

750 

1.25 

1.00 

12.50 

4'5 
12.50 

150 



1.25 
1. 10 

10.50 
450 
I 00 
5.00 

450 
16.00 

'•75 
350 



1.50 

3.00 

50 

.50 
35 
75 
4.00 
400 
50 

•35 
400 

•35 

35 

4.00 

■75 
400 

35 



35 

•35 

4.00 

75 

I 00 

1. 00 

600 

50 

•75 



' Each in satin-lined box 



LADLES 

'Cream each 

'Gravy 

'Medium 

'Oyster . . . 
'Punch ....'. 

'Soup 

'Soup, individual . . 

SERVERS 

'Asparagus .... each 
'Cucumber .... " 
'Ice cream .... " 

SCOOPS 

'Cheese, large . . . each 
•Cheese, small . . " 

SLICERS 

'Ice cream .... each 

SPOONS 

'Berry each 

•^Bouillon doz. 

Child's each 

-Coffee doz. 

-Egg 

'Horse-radish . . . each 

'Ice 

-Ice cream .... doz. 

Mustard each 

•^Orange doz. 

'Preserve ... . each 
'Salad, serving " 

Salt, large .... doz. 
Salt, small .... 

■'Sugar each 



TONGS 
'Sugar . . . 
'Tete-a-tete 



each 



•CHILD'S SET 

Spoon, fork and flat han- 
dle knife . . . Per set 
With hollow handle knife, 
steel blade . . Per set 
With pearl handle knife, 
steel blade . . Per set 



uo. 






Si-15 
150 
4.00 

325 
6.00 

4-25 
2.25 



1.65 
1.50 



3-50 



1.50 

2.00 
2.85 
425 



- Set of six in satin-lined box 



$1.65 
2.25 
6.00 
4-75 

6.25 
350 



4.25 6.25 
2.00 2.50 
350 450 



2.25 
2.C0 



4.50 



2.00 


300 


g.oo 


12.00 


.40 


•55 


4.70 


6.20 


525 


7.00 


•75 


I 00 


2.00 


300 


525 


7.00 


.40 


•55 


6.00 


8.50 


1.60 


2.10- 


2.00 


300 


4.20 


550 


370 


500 


•75 


1.00 



2.65 
345 



5w 



$ -50 

•75 

i.oo 

I.OO 

150 
'•25 

1-00 



1.50 

•75 
1.00 



•35 
35 



•75 



•75 
4.00 

3.00 

3.00 
•25 
•75 

3.00 
.18 

4.00 
•75 
•75 

2.0O 

2.00 

35 



50 



* Satin-lined boxes 15 cents extra 



WnhU Cutlfij) 



HANDLES MADE OF GERMAN SILVER, SILVER SOLDERED - BLADES OF THE HIGHEST QUALITY 
AND FINEST TEMPERED STEEL, PLATED WITH HEAVY TRIPLE PLATE - IN SATIN LINED BOXES 



KNIVES 

'Medium . . perdoz. 51300 
'Dessert " 1200 

'Cake, saw back, each, 1.75 



KNIVES 

'Fruit . . . perdoz, ?ii.oo 
' -Orange, saw back " 12.00 

' •'Pie Server . . each, 1.75 



CARVING SETS 
•JMeat. 3 pieces . per set, ?8.40 
'^Game, 2 pieces . ' " 5 00 

-Tetea-tete, 2 pieces '" 



3.50 



' Plated Blades 



' In Satin-lined boxes 



37 



Trade Mark 
"1835- R. WALLACE" 



«:ftf"Sn30tt" pattern 



^ 




j^f^. 



^, ^ 1 



f^, 



f^ 




.i^- 


!* 


. ^ 

^ 


^ f 












U! 



A 



A 



i 



^ 



^ 






A 



A 



* .-'•fc^ 









10 II 12 



>3 14 15 



Illustrations one-third size 



1 Preserve Spoon 

2 Medium Fork 

3 Sugar Spoon 

4 Oyster Fork 



5 Table Spoon | 9 Large Cold Meat Fork 

6 Olive Fork 10 Jelly Knife 

7 Small Cheese Scoop 11 Large Salt Spoon 

8 Individual Fish Fork 12 Salad Spoon 



3« 



13 Pastry Fork 

14 Coffee Spoon 

15 Ice Cream Knife 

16 Salad Fork 



Trade Mark 

" 1835 - R. Wallace •' 



rft/* Sf n)0U "^Jrtttmr 




1 Ice Cream Spoon 

2 Dessert Spoon 

3 Orange Spoon 

4 Gravy Ladle 



Illustrations one-third size 



5 Sardine Fork 

6 Dessert Fork 

7 Ice Cream Fork 

8 Fish Knife 



9 Child's Fork 

10 Child's Knife 

11 Child's Spoon 

12 Berry Spoon 



13 Teaspoon 

14 Soup Spoon 

15 Berry Fork 

16 Fish Fork 



39 



Trade Mark 

"1835-R. Wallace" 



mt'^njoxx'' mtttvrx 



LIST AND PRICES OF ARTICLES MADE IN THE "ANJOU" PATTERN 



WO. 






Ui 0- 



(-0. 



SPOONS 

Five o'clock Teas . doz. 
Tea spoons, large 
Dessert spoons . 
Soup spoons . . 
Table spoons 

FORKS 

Dessert forks . . . doz. 

Medium forks . . " 



$4.50 

4-75 
8.50 
9.50 
9.50 



8.50 
9.50 



$5-5° 

9-50 

11.00 

1 1. CO 



95° 
11.00 



$6.50 
6.50 
11.00 
13.00 
1300 



11.00 
13.00 



u a. 



hS 



FORKS 

'Asparagus 
-Berry .... 
iCake .... 

Child's .... 
'Cold Meat, large 
'Cold Meat, small 
'Fish, serving 
-Fish, individual 
'-'Ice Cream 
'Lettuce 

Olive . . 
-Oyster . . 

Pickle, long 

Pickle, short 
■-Pie . . . 
'Salad, serving . 
'-Salad, individual 
'Sardine 



each 
doz. 
each 



doz. 

each 

doz. 
each 

doz. 
each 
doz. 
each 



KNIVES 

'Butter, twist . . each 
* " spoon handle " 

'- " individual doz. 

Child's each 

'Crumb 

'Fish, serving . . " 

-Fish, individual doz. 

'Jelly each 

'Pie 



4.00 
6.00 
1.25 
.60 
1.25 
1.05 

3-50 
11.00 

7-5° 
1-75 
■75 
6.30 
1. 00 

•75 
9.50 

3-50 
9.50 

1. 25 



.90 

•75 
8.50 

■75 
4.00 

350 

1 2. 00 
1.50 
2.50 



5-50 

7-5° 
175 
•85 
'•75 
1.50 

4^15 

1350 

10.00 

2.25 

1. 00 

7.50 

1.25 

1. 00 

12.50 

4.15 

12.50 

1.50 



'•25 

1. 10 

10.50 

I.OO 

5.00 

4.50 

16.00 
'•75 
350 



1.50 

3.00 

•50 

.50 
•35 
■75 
4.00 
4.00 
.50 

•35 
4.00 

•35 

•35 

4.03 

•75 
4.00 

•35 



•35 

•35 

4.00 

I.OO 
I.OO 

6.00 
•50 
•75 



LADLES 

'Cream each 

'Gravy 

'Medium .... " 

'Oyster " 

'Punch 

'Soup 

'Soup, individual " 

PICKS 

Nut Picks .... doz. 

SERVERS 

'Asparagus each 

'Cucumber .... " 

'Ice Cream .... " 

SCOOPS 

'Cheese, large each 

'Cheese, small . . " 

SLICERS 

'Ice Cream .... each 

SPOONS 

'Berry each 

'Bouillon .... doz. 

Child's each 

•^Coffee doz. 

-Egg ' 

'Ice each 

-Ice Cream .... doz. 

'Individual salt . . " 

Mustard .... each 

■^Orange . . doz. 

'Preserve .... each 

'Salad, serving . " 

Salt, large .... doz. 

■'Sugar each 

TONGS 

'Sugar each 

'Ice doz. 

'Asparagus ... " 

'CHILD'S SET 
Spoon, fork and flat handle 

knife Per set 

With hollow handle knife, 
steel blade . . Per set 

With pearl handle knife, 
steel blade . . Per set 



$1.15 


$1.65 


$ .50 


'■50 


2.25 


•75 


4.00 


6.00 


I.OO 


3^25 


475 


I. CO 


6.00 




1.50 


4^25 


6.25 


1.25 


2.25 


350 


I.OO 



4.00 5.00 



4^25 
2.00 

350 

1.65 
1.50 

350 

2.00 

9.00 

.40 

4.70 

5^25 
2.00 

5-25 
3^70 

.40 
6.00 
1.60 
2.00 
4.20 

■75 

1.50 
46.00 
50.00 



625 
2.50 
4-5«> 



225 
2.00 



4.50 

3^00 

12.00 

•55 

6.20 
7. CO 

3.00 

7.00 

5.00 

■55 
8.50 
2.10 
3.00 
550 

I.OO 



2.00 
64.00 

68.00 



2.00 I 2.65 

^■85 345 
4-25 



1.50 

■75 

I.OO 



■35 
■35 

■75 

•75 
4.00 

3.00 
3.00 

■75 
3.00 
2.00 

.18 
4.00 

•75 

•75 
2.00 

•35 
•50 



' Each in satin-lined box 



■ Set of six in satin-lined box 



' Satin-lined boxes 15 cents extra 



JtahU Cittlcnj 



HANDLES MADE OF GERMAN SILVER. SILVER SOLDERED — BLADES OF THE HIGHEST QUALITY 
AND FINEST TEMPERED STEEL, PLATED WITH HEAVY TRIPLE PLATE — IN SATIN-LINED BOXES 



KNIVES 

'Medium . . per doz., $13.00 
'Dessert . " 12.00 

'Cake, saw back, each, 1.75 



KNIVES 

'Fruit. . . per doz., $11.00 
' -Orange, saw back " 12.00 
' -Pie Server . . each. 1.75 



CARVING SETS 
■-'Meat, 3 pieces per set, $8.40 
■■'Game, 2 pieces " 5.00 

-Tete-4-tete, 2 pieces " 3 50 



Plated Blades 



In satin-lined boxes 



40 



Trade Mark 

"1835-R. Wallace 



mc'^onn" i3.ittnit 



r T * * 




Cuts one-third actual size 



1 Smoked Beef Fork 

2 Cucumber Server 

3 Pie Fork 

4 Pickle Fork 



13 



5 Punch Ladle g Sardine Fork 

6 Lettuce Fork 10 Cake Knife 

7 Ice Cream Fork u Tea Spoon 

8 Soup Spoon, round bowl 12 Cold Meat Fork 



41 



M 



'S 



For price list sec next page 



13 Medium Fork 

14 Dessert Fork 

15 Medium Knife 



Trade Mark 
"1835-R. WALLACE" 



«E:itr**^0ait'*|3«"tttfrir 



LIST AND PRICES OF ARTICLES MADE IN THE "JOAN" PATTERN 



2 " 



f-O. 



[ds: 



(-0. 



5u 



SPOONS 

Five o'clock Teas . doz. 
Tea spoons, large 
Dessert spoons . 
Soup spoons . . 
Table spoons . . 

FORKS 

Dessert forks . doz. 

Medium forks . . " 



>475 
475 
8.50 

950 
9.50 



8.50 
950 



9.50 
11.00 
11.00 



9.50 
11.00 



mo. 






FORKS 

'Asparagus . . . 

-Berry 

'Cake 

Child's . . . . 
'Cold Meat, large 
'Cold Meat, small 
'Fish, serving . 
-Fish, individual 
-Ice cream 
'Lettuce . . 

Olive . . . 
-Oyster . . 

Pickle, long 

Pickle, short 
-Pie .... 
'Salad, serving 
-Salad, individual 
'Sardine . . . 



each 
doz. 
each 



doz. 

each 

doz. 
each 

doz. 
each 
doz. 
each 



4.00 
6.00 


1-25 

.60 


1-25 

105 
350 



KNIVES 

■'Butter, twist . . . each 
^ " spoon handle " 
-Butter, individual . doz. 

'Cake each 

Child's 

'Crumb 

'Fish, serving ... " 
-Fish, individual . . doz. 

'Jelly each 

iPie 



IZ.OO 

7.50 

1-75 

•75 

6.30 

1. 00 

•75 
9.50 

350 
9.50 

125 



.90 

■75 
8.50 

350 

•75 

4.00 

350 

12.00 

1.50 

2.50 



550 
750 
1-75 
■85 
175 
1.50 

415 

1350 

10.00 

2.25 

1. 00 

750 

125 

1. 00 

12.50 

415 
12.50 

ISO 



1.25 

1. 10 

10.50 

450 
1. 00 
5.00 
4.50 
16.00 
1-75 
3-50 



$650 
6.50 
11.00 
13.00 
13.00 



11.00 
1300 



■35 

■35 

4.00 

■75 

1. 00 

1. 00 

6.00 

50 

•75 



LADLES 

'Cream each 

'Gravy " 

'Medium " 

'Oyster 

'Punch 

'Soup 

'Soup, individual . . " 

SERVERS 

'Asparagus .... each 

'Cucumber .... " 

'Ice cream .... " 



SCOOPS 

'Cheese, large . 
'Cheese, small 

SLICERS 

'Ice cream . . 



each 



each 



SPOONS 

'Berry each 

■^Bouillon doz. 

Child's each 

-Coffee doz. 

-Egg 

'Horse-radish . . . each 

'Ice 

-Ice cream .... doz. 

Mustard each 

-Orange doz. 

'Preserve ... each 
'Salad, serving . . " 

Salt, large ... doz. 

Salt, small .... " 

"Sugar each 

TONGS 

'Sugar each 

'Tete-a-tete ... 

'CHILD'S SET 
Spoon, fork and flat han- 
dle knife . . . Per set 
■With hoUovi' handle knife, 
steel blade . . Per set 
With pearl handle knife, 
steel blade . . Per set 



Sl-15 
1.50 
4.00 
325 
6.00 

4.25 
2.25 



425 

2.00 

350 

J 65 
1.50 



3.50 



2.00 
g.oo 

.40 
4.70 
525 

■75 
2.00 

525 
.40 
6.00 
1.60 
2.00 
4.20 
3.70 
•75 



1.50 

2.00 
2.8s 
425 



$1.65 
2.25 
6.00 
475 

6.25 
350 



6.25 
2.50 
450 



2.25 

2.00 



4.50 



3.00 
12.00 

55 
6.20 
7.00 
1. 00 
3^oo 
7.00 

•55 
8.50 
2.10 
3.00 

550 
5.00 
1.00 



2.65 
345 



6 .50 
■75 
1. 00 
1. 00 
1.50 
i.as 
1.00 



1.50 

•75 
1. 00 



•35 
35 



•75 



•75 
4.00 

300 

3.00 

•25 

•75 

3^00 

.18 

4.00 

•75 

75 

2.00 

2.00 

35 



•50 



I Each in satin-lined box 



- Set of six in satin-lined box 



3 Satin-lined boxes 15 cents extra 









Ma. I e-S 



Nut Pick . . 
Cracker Scoop 
Julip Strainer 



per doz. 



$4.00 
28.00 
13.00 



$5.00 
40 00 
I g.oo 



Asparagus Tongs 
Ice Tongs . . . 



per doz. 



[$50.00 $68.00 
46.00 64.00 



1 Each in satin-lined box 



-Set of six in satin-lined box 



3 Satin-lined boxes 15 cents extra 



42 



Trade Mark 

" 1835 - R. Wallace' 



rfu**^tUnrt iiattmt 




8 9 


10 11 12 


n 14 


Illustrations one-third size 


1 Child's Spoon 

2 Soup Spoon 

3 Coffee Spoon 

4 Table Spoon 

5 Dessert Spoon 


6 Tea Spoon 

7 Bouillon Spoon 

8 Ice Cream Fork 

9 Child's Fork 
10 Dessert Fork 


11 Cold Meat Fork 

12 Medium Fork 

13 Butter Knife 

14 Oyster Fork 



43 



Trade Mark 

" 1835- R. Wallace " 



mit *'<^tU<irt" Ipattnit 




7 


8 9 


10 II 


L.ofC. 


Illustrations one third size 




1 Egg Spoon 

2 Ice Cream Spoon 

3 Sugar Spoon 

4 Berry Spoon 


5 Preserve Spoon 

6 Orange Spoon 

7 Pie Knife 

8 Jelly Knife 


9 Child's Knife 

10 Tomato Server 

11 Cheese Scoop, large 



44 



Trade Mark 

"1835-R. Wallace" 



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SOLID-HANDLE 
KNIVES and FORKS 
Warranted 12 dwt. Plate. 



THESE knives are made of the best 
crucible steel, and are plated in the fol- 
lowing rtanner : — 

They first receive a coating of Copper ; they 
are then heavily plated with Nickel, and 
afterward with Pure Silver. Nickel-plate 
not only doubles the durability of the goods, 
but, being nearly impervious to moisture, 
renders knives so plated much less liable to 
rust than those plated in the ordinary way. 
The forks are made of German or Nickel- 
silver, and are plated with an extra heavy 
plate of silver, equal to that on the knives. 

PRICES 

Table Knives per doz. S10.50 

Table Forks 10.50 

Dessert Knives 9.50 

Dessert Forks g.50 



Table Knife 



Illustrations Pull Size 



Table Fork 



45 



Trade mark 

**i835-R. Wallace 



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LIST AND PRICES 


OF ARTICLES MADE IN THE 'STUART 


" PATTERN 




22 


13 

Is 

1= 








.o-S 




SPOONS 










LADLES 








Five o'clock Teas 


doz. 


?4-75 




$6.50 


'Cream . . each 


$1.15 


SI.65 


$ .50 


Tea spoons, large 


" 


4-75 


JS5.50 


6.50 


'Gravy " 


'5° 


2.25 


■75 


Dessert spoons . 


" 


8.50 


9.50 


11.00 


'Medium . . . . 


4.00 


6.00 


1.00 


Soup spoons . . 


** 


950 


11.00 


13.00 


'Oyster 


3^25 


475 


1. 00 


Table spoons . . 




950 


11.00 


i3^oo 


'Punch 

'Soup 


6.00 
4.25 


6.25 


1.50 
1.25 


FORKS 










'Soup, individual . . " 


2.25 


3-50 


1. 00 


Dessert forks . . 


doz. 


8.50 


950 


11.00 










Medium forks 




950 


11.00 


13.00 


SERVERS 
'Asparagus .... each 


4.25 
2.00 


6.25 
2.50 
450 


150 

■75 

1.00 








'Cucumber .... " 






<3 U 


S> u 


.^2 


'Ice Cream .... " 


3- 50 








u 


2 X 


SCOOPS 

'Cheese, large . . . each 
'Cheese, small . . " 


1.65 
150 


225 
2.00 


■35 
■35 












FORKS 


















'Asparagus . . . 


each 


4.00 


55° 


'•50 


SLICERS 








-Berry 


doz. 


6.00 


7.50 


3-00 


'Ice cream .... each 


35° 


4.50 


■75 


'Cake 


each 


1.25 


'•75 


• 50 










Child's .... 


•* 


.60 


■85 




SPOONS 








'Cold Meat, large 
'Cold Meat, small 


•• 


125 
105 


1-75 
'•50 


■5° 
■35 


'Berry each 

-Bouillon ... doz. 


2.00 
9.00 


3.00 
12.00 


■75 
4.00 

3-00 

300 

■75 
3.00 

.18 
400 

■75 

.75 
a.oo 

■35 


'Fish, serving . . 
-Fish, individual . 


doz. 


350 

11.00 


415 
1350 


•75 
4.00 


Child's each 

-Coffee doz. 


.40 

470 

5^25 
2.00 


■55 
6.20 


■^Ice cream . . 
'Lettuce . . 


each 


750 
175 


10.00 
2.25 


4.00 
50 


-Egg " 

'Ice each 


7.00 
3.00 
7.00 

55 
850 
2.10 


Olive 

-Oyster .... 
Pickle, long . . 
Pickle, short . . 


doz. 

each 

»» 

doz. 
each 
doz. 
each 


■75 
6.30 
1. 00 

•75 


1.00 
750 

'25 

1.00 


•35 
400 

■35 
35 


-Ice cream .... doz. 
Mustard .... each 

-Orange doz. 

'Preserve . . . each 


5-25 

.40 

600 

1.60 


-Pie 

'Salad, serving . 
-Salad, individual 
'Sardine .... 


950 
350 
950 
1.25 


12.50 

415 
12.50 

'50 


4.00 

75 
4.00 

35 


'Salad, serving . . 
Salt, large .... doz. 
'Sugar each 


2.00 

4.20 

■75 


3.00 

5-50 
1. 00 


KNIVES 










TONGS 








^Butter, twist . . . 


each 


.90 


1.25 
1. 10 


•35 
35 


'Sugar each 








' " spoon handle 




■75 


'Tete-a-tete ... " 


1.50 


2.00 


■50 


-Butter, individual 


doz. 


8.50 


10.50 


4.00 










'Cake 


each 


3 50 


450 


■75 


'CHILD'S SET 








Child's .... 


" 


75 


1 00 




Spoon, fork and flat han- 








'Crumb .... 


" 


4.00 


5.00 


I 00 


dle knife . . . Per set 


2.00 


^■6,5 




'Fish, serving . . 


" 


350 


450 


1. 00 


With hollow handle knife. 








-Fish, individual . 


doz. 


12.00 


16.00 


6.00 


steel blade . . Per set 


2.85 


345 




'Jelly 


each 


1.50 


'■75 


50 


With pearl handle knife. 








'Pie 




2.50 


35° 


•75 


steel blade . . Per set 


4^25 






1 Each in satin-lin 


ed box 


; 


Set of sii 


c in satin 


lined box ^ Satin-lined box 


:s 15 cen 


ts extra 





HCabU €utUv^ 



HANDLES MADE OF GERMAN SILVER, SILVER SOLDERED — BLADES OF THE HIGHEST QUALITY 
AND FINEST TEMPERED STEEL, PLATED WITH HEAVY TRIPLE PLATE— IN SATIN-LINED BOXES 



KNIVES 

'Medium . . per doz, $13.00 
'Dessert . . " 12.00 

'Cake, saw back, each, 1.75 



KNIVES 

'Fruit . . . per doz., $11.00 
' -Orange, saw back " 12.00 

'-Pie Server . . each, 1.75 



CARVING SETS 

-Meat, 3 pieces . per set, $8.40 



-Game, 2 pieces . 
-Tete-atete, 2 pieces 



5.00 
3-5° 



' Plated Blades 



^ In Satin-lined boxes 



46 



Trade Mark 

" I835-R- Wallace' 



No. 7700 



No. 7400 




Solid Steel 
Warranted 12 dwt. Plate. 



These knives first receive a 
coating of Copper; they are 
then heavily plated with Nickel, 
and afterward with Pure Silver. 
Nickel-plate not only doubles 
the durability of the goods, but, 
being nearly impervious to 
moisture, renders knives so 
plated much less liable to rust 
than those plated in the ordi- 
nary wray. 



PRICE 

Table Knives . per doz., $1000 
Dessert " . per doz , 9.00 



Medium Knife 



Handles Full Size 



Medium Knife 



47 



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